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Lobster Aspic

Name: Lobster Aspic
Yield: 4 servings
Ingredients: two cups of the juice that the lobster is cooked in; one cup tomato juice; one large package of Cox’s gelatine; three tablespoons sherry; cayenne pepper; salt; one or two whites of egg

From The Swedish, French, American cook book, 1918

Serves 4

Used for many different kinds of cold dishes.

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

44Calories

7 gProtein

3 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories44 kcal

Protein7.3 g

Carbohydrates3.2 g

Fiber0.2 g

Sugars1.8 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium237 mg

Potassium144 mg

Calcium11 mg

Iron0.4 mg

Magnesium9.2 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A14 mcg

Vitamin E0.2 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate14 mcg

Choline7.1 mg

Caffeine0 mg

Water79 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 160. The excerpt below is the record exactly as published.

Lobster Aspic. Take two cups of the juice that the lobstei is cooked in; break lobster in pieces and drain from it juice that will fill one cup; add the other two cups; then take one cup tomato juice; add one large package of Cox’s gelatine; three tablespoons sherry, cayenne pepper and salt; clear with one or two whites of egg

Cook this with the app: pantry check, scaling, and the assistant.